Process for cleaning and disinfecting food products

ABSTRACT

A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the treatment is used, the raw product is cleaned in a conventional manner. The treatment composition is intended to clean, deodorize, and disinfect the raw food product. The present invention removes slime and odor from fresh fish in preparation for cooking, and further, disinfects the fish and other food product to be cooked in the event that harmful bacteria or other microbes reside on the raw fish, such as harmful microorganisms which may be a residue of polluted water from which the fish was taken, or may have originated from filthy food preparation facilities.

This application claims the benefit of 60/261,117, filed Jan. 12, 2001.

FIELD OF THE INVENTION

The instant invention relates to a composition and process for cleaningand disinfecting food products, such as a fish or other seafoodproducts. The composition and process is also useful for meat products,including hamburger beef, sausage, hot dogs and poultry. In particular,it relates to exposing the product to the composition, such as bygrinding ice blends, smokehouse rinse cycles, steam skinning, topicalapplication by spraying the product or immersing the product in atreatment bath of lemon juice, lime juice, salt, vinegar, turmericpowder and water for killing bacteria and loosening scaly or roughsurfaces, while maintaining a pleasant organoleptic taste for theconsumer of the product. The composition and process cleans a product,such as a scaled fish of oily film and tissues while at the same timemaintaining the taste and textural consistency of the fish or other meatproduct. Furthermore, the composition and process can be used tosanitize food preparation surfaces and equipment in restaurant and homekitchens. In agriculture, the composition and process can be used for afeed spray to sanitize livestock feed materials and can be used as alivestock wash for the eyes and mouth of livestock, such as cattle orsheep.

BACKGROUND OF THE RELATED ART

The past few years have been especially tough on the food industry.Recalls have damaged many brands and entire companies and put inquestion the public's confidence in the wholesomeness of foods ingeneral. Since the tragedy of Sep. 11, 2001, there is a heightened alertfor the dangers of contaminated food. Product recalls may have acatastrophic effect like never before. Since Sep. 11, 2001, the publicreact differently to the dangers of food contamination and the media ison heightened alert. The risk factors for a food related industry withsuch an event has gone from possible costly product recalls to certaineconomic devastation.

Although several substances are known in the art for treating andscaling the surfaces of different fish, removing such surfaces of scalesand oil subcutaneous films, no commercial composition or process isknown or suggested which permits the cleaning and disinfecting of a fishwithout causing the treated fish to shrivel up and assume a “pickled”texture, while a disinfecting of bacteria from the fish. For example, inU.S. Pat. No. 3,706,333 to Ammerman, a process is described for cleaningfish in a caustic bath, and in U.S. Pat. No. 4,951,155 to Pack a processis described for descaling fish by immersing the fish in an aqueous bathof vinegar and water. Such processes, however, unlike the presentcomposition and process, damage the inherent textural consistency of thefish fillet meat, and leave an acidic odor.

Other prior art patents include U.S. Pat. No. 4,944,957 of Kingsley andU.S. Pat. No. 2,383,907 of Beechem, as well as United Kingdom Patent No.18,345 of Danilevsky. Kingsley concerns use of citric acid for odortreatment and Danilevsky uses acetic acid to preserve fish. Beechemclaims to describe acids to kill bacteria, but cites as an example 10%nitric acid to clean hard shelled beans.

OBJECTS OF THE INVENTION

It is therefore an object of the present invention to clean anddisinfect edible food products, such as fish or meat, while maintaininga pleasant organoleptic taste for the consumer of the product.

SUMMARY OF THE INVENTION

In accordance with the present invention there is provided an aqueouscomposition which is suitable for treating by immersion a meat product,such as an uncooked fish therein, whether fresh or thawed from a frozenstate, to remove a variety of undesirable filmy substances andsubcutaneous debris while retaining a fresh odor to the fish for cookingand maintaining the textural consistency and appearance of the fishfillet materials.

The composition and process may also be used on meats, such as pork,beef or poultry, or other types of seafood, such as lobster, shrimp andshellfish, whether fresh or thawed from a frozen state.

Among the materials used in the composition of the invention in whichthe food product may be immersed, the following may be mentioned,without implying any limitation, namely, water, 5% white vinegarsolution (acetic acid), lemon juice, lime juice, salt and turmeric.

For example, oily films and subcutaneous debris on the surface of a fishmay be easily cleaned by treatment with the composition of the inventionsince, as the fish is immersed for a period of time, generally 5-7minutes, these undesirable substances are removed in the aqueoussolution, thus avoiding in consequence the final step of cleaning thesesubstances with knives. It is to be understood that the treatmentcomposition of the invention may be applied to previously scaled fishfillets. The composition thus obtains a clean fish fillet which is alsohighly disinfected of bacteria, thus increasing its desirability forcooking.

A laboratory conducted a bacterial analysis and count on raw fresh fishprepared and treated in the manner of the present invention both beforeand after the application of the fish cleaning bath confirms thebacterial disinfecting efficacy of the composition and process of thepresent invention. It is also found that the treatment composition andprocess of the invention inhibits and/or reduces growth of bacterialinfection on raw foods such as beef, pork, fowl, and the like.

The composition and process cleans and disinfects food products, such asa fish or other seafood products. The composition and process is alsouseful for meat products, including hamburger beef, sausage, hot dogsand poultry. In particular, it relates to exposing the product to thecomposition, such as by grinding ice blends, smokehouse rinse cycles,steam skinning, topical application by spraying the product or immersingthe product in a treatment bath of lemon juice, lime juice, salt,vinegar, turmeric powder and water for killing bacteria and looseningscaly or rough surfaces, while maintaining a pleasant organoleptic tastefor the consumer of the product. The composition and process cleans aproduct, such as a scaled fish of oily film and tissues while at thesame time maintaining the taste and textural consistency of the fish orother meat product. Furthermore, the composition and process can be usedto sanitize food preparation surfaces and equipment in restaurant andhome kitchens. In agriculture, the composition and process can be usedfor a feed spray to sanitize livestock feed materials and can be used asa livestock wash for an orifice, such as the eyes and mouth oflivestock, such as cattle or sheep. Moreover, the composition can beapplied to displayed produce, by spraying or surface rinse for freshnessand extended shelf life.

The composition and process of the present invention removessubcutaneous slime and odor from fresh fish or meat in preparation forcooking, and further, disinfects the fish or meat to be cooked in theevent that harmful bacterial or other microorganisms reside on the rawfish or meat. Such harmful microorganism may be a residue of pollutedwater from which the fish was taken, or may have originated from filthyfood preparation facilities of either fish or meat products.

Raw fresh fish normally has an odor which can be removed by the use ofthe fish cleaning composition of the invention. Such fish odors emanatefrom the proteins and oils inherent in raw fresh fish. The combinedlemon juice and lime juice of the resent composition, together with the5% vinegar solution and turmeric have a unique ability to remove thenormal “fishy” odor of raw fresh fish, and replace that odor with aslight citrus odor which masks an acidic, vinegary odor which emanatesif just vinegar is used as in Pack '355. The slight citrus odor is theresult of combined lemon and lime scents from the natural fruit juicesused in the invention. This citrus odor adds to the flavor and appeal ofthe fish both before and after cooking.

The fish cleaning bath also has the effect of removing the natural slimecoating inherently found in or upon most raw fresh fish after descaling.The result of using the fish cleaning bath of the invention on raw fishis that after such treatment, the fish has a non-slippery feel, and isthus fare more appealing to a consumer who purchases and prepares thefish for consumption.

The present invention further kills or removes pathogenic bacteria whichmay be upon the surface of raw fresh fish before cooking. Such bacteriamay originate in polluted water from which the fish was taken, or fromunclean food preparation surfaces with which the raw fish comes incontact during preparation for cooking.

This disinfecting aspect of the present invention is confirmed inlaboratory testing.

DESCRIPTION OF THE PREFERRED EMBODIMENT

The present invention is both a treatment composition, which is acombination of ingredients, and a process, which is the cleaning,de-sliming, disinfection and deodorizing of raw fish to be cooked byusing the treatment composition of the invention in a fish cleaningbath.

Alternatively, the treatment composition and process may be used forother raw meat products, such as beef, pork, poultry and other types ofseafood, such as crustaceans and shellfish.

A typical preferred embodiment of the treatment composition contains thefollowing proportion of ingredients:

Water 0.5 Gallons 64 fluid ounces 50% 5% White Vinegar Solution 10 fluidounces  8% Lemon Juice 27 fluid ounces 21% Lime Juice 27 fluid ounces21% Total Liquid Volume per batch 128 fluid ounces 100%  1.0 Gallon

Admixed in the above Mixture are the following solid ingredients in thefollowing preferable amounts:

3 Teaspoons Table Salt 3 Teaspoons Tumeric

The fish cleaning bath is used in the following manner. First, a rawfresh fish is cleaned and eviscerated and its scales, if any, areremoved by hand or by machine. The raw fish is then immersed in the fishcleaning bath for 4-8 minutes, preferably 5-7 minutes, depending on theacid concentration of the treatment composition. If exceeding 7 to 10minutes immersion at the above identified concentration, the fishcleaning bath may begin to decompose the flesh of the raw fish, givingan unacceptable result in which the fish flesh breaks apart easily,which is what was observed when fish were immersed in the Pack '355solution of vinegar and water.

After the raw fresh fish has been immersed for 4-8 minutes, preferably5-7 minutes, the fish cleaning bath, with the raw fresh fish therein, isvigorously agitated, either mechanically or by hand for 30-45 seconds.Agitation mechanically removes gross filth or soil which may be lodgedupon the surface of the raw fish. When the vigorous agitation iscomplete, the raw fresh fish is removed from the fish cleaning bath andis thoroughly rinsed in cold water, after which the fish is ready forfurther preparation or for immediate cooking. The total time in whichthe fish is immersed in the bath is 4-8 minutes, preferably 5-7 minutessoaking time and an additional 30-4 seconds during which there isvigorous mechanical agitation. When the aforementioned concentrationsare used, the raw fresh fish should not be exposed to the fish cleaningbath for more than 8 minutes. However, if lower concentrations of thecomponents are used, then the immersion time may be 12 minutes.

After being rinsed, the fish flesh is firm, has either no odor at all ora slight citrus odor, has no slippery feel, and is substantially freefrom pathogenic bacteria which originated either in the water from whichthe fish was taken or from unclean food preparation surfaces.

Therefore, the present invention is a combination of ingredients andproportions thereof comprising a treatment composition and treatmentprocess for preparing raw fresh fish for cooking. Before the compositionof the present invention is used, the raw fresh fish is scaled andcleaned in a conventional manner. Such conventional cleaning involveseviscerating the fish, optionally removing the head, and removing anyscales by conventional means.

The treatment of the present invention is intended to clean, deodorize,and disinfect the raw fresh fish after conventional cleaning and beforecooking.

The solid ingredients admixed with the above mixture may be varied asfollows:

Amount: Preferably: Ingredient: 1-5 teaspoons 5 tsp/gallon Table Salt1-5 teaspoons 2 tsp/gallon Tumeric

The above composition may be used in accordance with the practice of theinvention with a time, but immersion time is shorter, up to 6 minutesmaximum.

The original composition may be also used in the treatment process witha time variation but immersion time is shorter, such as up to 4 minutesmaximum.

In alternate embodiments of the aforementioned preferred composition,the following variants of proportional ingredients are presented as alsobeing suitable.

The proportions of ingredients in the composition may be varied as notedbelow designated as Variant 1, wherein somewhat less water is used withan increased amount of vinegar.

Water 40 fluid ounces 31% 5% White Vinegar Solution 34 fluid ounces 27%Lemon Juice 27 fluid ounces 27% Lime Juice 27 fluid ounces 21% TotalLiquid Volume per batch 128 fluid ounces 100%  1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

1-5 teaspoons per gallon Table Salt 1-5 teaspoons per gallon Tumeric

The immersion time suitable for use in the treatment process hereinabovedescribed is substantially the same as previously reported, i.e. fromabout 4 minutes to 8 minutes maximum immersion plus the time forvigorous agitation.

Another variation of the composition, including more water, a lowerconcentration of vinegar wherein the immersion time remains 8 minutesmaximum is summarized below.

Water 69 fluid ounces 54% 5% White Vinegar Solution 5 fluid ounces  4%Lemon Juice 27 fluid ounces 21% Lime Juice 27 fluid ounces 21% TotalLiquid Volume per batch 128 fluid ounces 100%  1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

1-5 teaspoons per gallon Table Salt 1-5 teaspoons per gallon Tumeric

Preferably, the solid ingredients are in the following amounts:

3 teaspoons per gallon Table Salt 3 teaspoons per gallon Tumeric

The immersion time suitable for use in the treatment process with theabove composition is substantially the same, i.e. from about 4 minutesto 9 minutes maximum immersion plus the time for vigorous agitation.

In another variant, as summarized below, there is less water, samevinegar, more citrus juice and the immersion time remains 8 minutesmaximum.

Water 40 fluid ounces 32% 5% White Vinegar Solution 10 fluid ounces  8%Lemon Juice 39 fluid ounces 30% Lime Juice 39 fluid ounces 30% TotalLiquid Volume per batch 128 fluid ounces 100%  1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

1-5 teaspoons per gallon Table Salt 1-5 teaspoons per gallon Tumeric

Preferably, the solid ingredients are in the following amounts:

3 teaspoons per gallon Table Salt 3 teaspoons per gallon Tumeric

Suitable immersion times with this variant of the composition of theinvention is similar to that used with the previously reportedcompositions, i.e. from about 4 minutes to 8 minutes maximum immersionplus the time for vigorous agitation.

In a further variation, designated as composition Variant 4, thecomposition is prepared with more water, same vinegar, with less citrusand the immersion time remains 8 minutes maximum.

Water 84 fluid ounces 32% 5% White Vinegar Solution 10 fluid ounces  8%Lemon Juice 17 fluid ounces 30% Lime Juice 17 fluid ounces 30% TotalLiquid Volume per batch 128 fluid ounces 100%  1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

1-5 teaspoons per gallon Table Salt 1-5 teaspoons per gallon Tumeric

Preferably, the solid ingredients are in the following amounts:

3 teaspoons per gallon Table Salt 3 teaspoons per gallon Tumeric

In a still further variation, there is a change in lemon juice/limejuice proportions. Water, vinegar are the same as in compositionvariants 1-4 above, but the immersion time remains 8 minutes maximum.

To summarize, the ingredient ranges of the original composition andvariations 1-4, there is provided the following desirable ranges:

Water 40-84 fluid ounces 32-66% 5% White Vinegar Solution 5-34 fluidounces  4-27% Lemon Juice 17-39 fluid ounces 14-31% Lime Juice 17-39fluid ounces 14-31% Total Liquid Volume per batch 128 fluid ounces  100%1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

1-5 teaspoons per gallon Table Salt 1-5 teaspoons per gallon TumericLemon Juice:Lime Juice ratio is 2:1

Another embodiment of the composition of the present invention isaccording to the following formula:

amt/1000 ml amt/gal amt/gal Ingredient SS SS 8 fold Conc Lemon juice(1 + 7) 26.4 ml 100.0 ml 800.0 Lime juice (1 + 6.5) 26.4 ml 100.0 ml800.0 White Vinegar, 15% 26.4 ml 100.0 ml 266.7 Salt 4.0 gm 15 gm 120.0Tumeric 2.6 ml 10 ml 1718.3 Total 1000.0 ml 3785.0 ml 3785.0 Note: SS =Single Strength - use as is 8-fold concentrate - use at 1 partconcentrate plus 7 parts water

Tumeric Extract is from Heavenly Flavors of Suffern, N.Y.

According to the above formula, lemon juice concentrate can be used, aslong as it is mixed with seven parts water. The same is true with limejuice concentrate, as long as it is mixed with 6.5 parts water.

In this formula, the preferred concentration of both lemon and limejuice, each including lemon or lime juice concentrate and water as notedabove, is about 20 percent each for lemon and lime juice, and thepercentage of vinegar is about 7 percent.

In other applications in addition for fish preparation, the presentinvention is useful in applications such as ice blend exposures forhamburger and other chopped or ground meat in grinding machines, wherethe chopped or ground meat is exposed to ice. In the present invention,the composition can be frozen and mixed with the ice blend contactingthe meat being ground.

The composition can also be used for preparing sausage in the sausagecooking/rinse cycle of a meat smokehouse.

In preparation of tubular frankfurter hot dogs, the composition can beapplied in the steam-exposed skinning and skin removal phases of theproduction of the tubular product at 160 degree F., where the skin isblown off of the tubular meat product.

The product can also be topically applied to fresh meat, processed meat,chicken and seafood by brushing, spraying or rinsing.

The composition can also be sprayed or brushed upon food preparationequipment in restaurants or home kitchens, such as meat slicers, andfood preparation surfaces, such as wooden or plastic cutting boards, forsanitation thereof.

For displayed produce, the composition can be applied by spraying orsurface rinse for freshness and extended shelf life.

In agriculture, the composition and process can be used for a feed sprayto sanitize livestock feed materials and can be used as a livestock washfor the eyes and mouth of livestock, such as cattle or sheep.

The suggested usage rate for Composition of the present invention is asfollows:

-   -   a) For cut red meats (beef, pork, lamb):        -   For the average size piece in weight range up to 6 ounces-1            ounce (2 tbsp).        -   For the larger size pieces use 1 ounce for every 4 ounces.    -   b) For chicken        -   For every ½ pound use 1½ ounce (3 TBSP).

The composition of the present invention should be applied to theoutside surface of the meat, except for hamburger or ground meats whereit is applied in an ice blend contacting the granules of meat beingground.

For non-ground meat, such as steaks, fillets, breasts, etc., it shouldbe worked into the surface with a moderately stiff brush making surethat the surface has been completely covered. It should be left in placea minimum of 5 minutes before being rinsed off.

TESTING EXAMPLES

The evaluation of disinfecting characteristics of the composition andtreatment process of the invention is illustrated by the followingspecific examples which are provided herein for purposes of illustrationonly and are not intended to limit the scope therein.

The following tests of a combination of ingredients and proportionsthereof comprising a treatment composition and a process for preparingraw fresh fish for cooking were conducted under laboratory conditions.Before the treatment composition of the present invention is used,samples of raw fresh fish are cleaned in a conventional manner. Suchcleaning involves eviscerating the fish, optionally removing the head,and removing any scales by conventional means. The treatment compositionof the present invention is intended to be used in accordance with thepractice of the invention to clean, deodorize, and disinfect the rawfresh fish after conventional cleaning and before cooking.

The objects of the present invention are to remove slime and odor fromfresh fish in preparation for cooking, and further, to disinfect thefish to be cooked in the event that harmful bacteria or othermicroorganisms reside on the raw fish. Such harmful microorganisms maybe a residue of polluted water from which the fish is taken, or may haveoriginated from filthy food preparation facilities.

Example 1

In order to demonstrate that the treatment composition and process ofthe invention kills or removes pathogenic bacteria which may be upon thesurface of raw fresh fish, laboratory testing is conducted. Thefollowing is a report of the procedures, tests and results. A bacteriacount on raw fresh fish is conducted by means of standard plate counts.

Six different kinds of fresh fish are purchased at a fish market.Cutting utensils and cutting surfaces are cleaned, and each of the sixkinds of fish are cut into two pieces, with one piece of each kind offish being placed in a clean sample bag without any treatment. The otherpiece of each of the six kinds of fish (the test sample) is immersed ina treatment bath containing the following ingredients and proportionsthereof:

Water 64 fluid ounces 5% White Vinegar Solution 10 fluid ounces LemonJuice 27 fluid ounces Lime Juice 27 fluid ounces Total Liquid Volume perbatch 128 fluid ounces 100% 1.0 Gallon

Admixed in the above Mixture are the following solid ingredients:

3 teaspoons per gallon Table Salt 3 teaspoons per gallon Tumeric

Each test sample of fish is immersed in the treatment bath for 5 minutesand vigorously agitated for 30 seconds after which the sample is washedin cold water.

After this five-minute immersion and washing, each of the six testsimples was separately placed into a clean plastic sample bag. Therewere thus 12 samples taken to the laboratory—control (untreated) piecesof fish and 6 experimental (treated) pieces of fish, all raw, and allpurchased approximately 15 minutes before the preparation of thesamples.

The control and experimental samples were transported to the laboratoryimmediately after the samples were prepared, and were ready for testingand one half hours after having been purchased at a fish market.

The fish samples comprised the following different kinds of fish:

Test Sample Control Sample (5 Minute Immersion in the (No Treatment)inventive composition) 1. Red Snapper 7. Red Snapper 2. Blue Fish 8.Blue Fish 3. Whiting 9. Whiting 4. Grouper 10. Grouper 5. Salmon 11.Salmon 6. Scrod 12. Scrod

Samples 1 and 7, are prepared by cutting a single Red Snapper into twoequivalent-sized pieces. One being the control (Sample 1) and the otherbeing the experiment (Sample 7). In this manner, whatever bacteria mayhave been present upon the purchased sample of Red Snapper is determinedbecause the control sample was submitted to the laboratory withouttreatment. The only difference between sample 1 and sample 7 was thetreatment given to sample 7 as described above. Thus, the effects ofbacteria reduction can only be attributed to treatment with the presentinvention. The remaining samples are prepared in an identical fashion.

A Standard Plate Count procedure is used to determine the presence ofbacteria upon each of the samples. The results obtained are summarizedbelow:

The bacteria count showed a dramatic decrease for 5 of the 6 fishsamples treated with the composition of the present invention. In one ofthe fish samples there was a significant decrease in the bacteria countof the treated fish sample, but the decrease was not dramatic.

Specifically, the results from the standard bacteria plate countsreported by Ameritech Laboratories were as follows:

TABLE 1 RESULTS Bacteria Test Sample Bacteria Control Sample Per [5 MinImmersion] Per [No treatment] Gram in Present Invention Gram 1. RedSnapper 2480  7. Red Snapper 496 2. Blue Fish 12400  8. Blue Fish 111603. Whiting 8060  9. Whiting 1550 4. Grouper 89280 10. Grouper 49600 5.Salmon 161200 11. Salmon 7440 6. Scrod 86800 12. Scrod 6200

Example 2

This example illustrates disinfecting raw fresh food products using thecomposition and process of the present invention.

A treatment composition prepared with the proportion of ingredientsdescribed in Example 1 is used in this Example.

The pH of Example 2 is determined to be 2.58.

Samples of five different food products (meat, fish and fowl) arepurchased. Cutting utensils and surfaces are cleaned, and each of thefour kinds of food (ground beef, sliced steak, pork and chicken) are cutinto two pieces, with one piece of each type of food products beingplaced in a clean sample bag without any treatment. The other piece ofeach of five kinds of sample food precuts is immersed in a treatmentbath (prepared as described in Example 1) using the treatment proceduredescribed in Example 1 (5 minute immersion including 30 second vigorousagitation). Each of the test samples are washed in water and separatelyplaced in clean plastic sample bags.

The control and experimental samples of food products are transportedfor laboratory testing which started within 2 hours after purchase ofthe food products, a Standard Plate Count bacteria analysis presence ofbacteria.

The results were as follows for standard plate count of bacteria:

TABLE 2 RESULTS Percent Examination of: Untreated Treated ReductionHamburger 3348000  7300 99.78 Sliced Steak  744000  2600 99.65 Pork4464000 12000 99.73 Chicken 6820000 13100 98.92 Fish 2790000 30000 98.92

Example 3

As shown in Table 3 herein, a test was conducted at AmeritechLaboratories in College Point, N.Y. to test the efficacy of thecomposition and process of the present invention in treating hot dogfrankfurters.

The purpose of this study was to determine the effectiveness of thecomposition of the present invention as an agent to control the growthof microorganisms on packaged hotdogs.

Locally purchased hotdogs were used for this study. All test items wereexamined for freshness. Immediately prior to application of thebacterial culture, each hotdog was immersed in boiling water for 10seconds followed by cooling for a minimum of 2 minutes before theapplication of the bacteria culture.

Stock cultures of the following bacteria were prepared: E. Coli,Salmonella-typhimurium, Listeria Monocytogenes, Staphylococcus Aureusand Clostridium Perfringins. These cultures were prepared so as to haveapproximately 10 million bacteria per milliliter. For application thecultures were diluted by a factor of 5, 50 and 500.

The 2 milliliters of each culture was applied to the surface of thehotdog, covering as much of the surface as possible. The culture wasspread evenly and allowed to dry for 4 hours. At the end of four hours,the hotdogs were coated with the composition of the present invention byspraying so as to be completely covered. The sprayed hotdogs were placedin sterile plastic bags, three to a bag. Control groups of, each culturewere also prepared. The bags with the Clostridium cultures werevacuum-sealed, all others were closed with only a small amount of airremaining. After closing, the bags were placed in a refrigerator at 40degrees F. until removed for analysis.

Prior to analysis, the bags were removed from the refrigerator andallowed to come to room temperature. The hot dogs were then rinsed undera stream of cool water to remove the coating composition. No scrubbingwas applied. The hot dogs were then placed in 100 ml of sterile bufferprior to plating the buffer. The rinsing procedure was applied to thesamples run on day 0 which were not refrigerated.

TABLE 3 Results: E. Coli Salmon. Listeria Staph. Clostrid. Day 0 HighLevel Control 1 2,760,000 1,300,000 2,760,000 867,000 907,000 21,950,000 1,420,000 1,140,000 765,000 973,000 3 2,320,000 1,160,0002,250,000 843,000 892,000 avg 2,343,333 1,293,333 2,050,000 825,000924,000 Composition of the present invention 1 37600 8560 59200 1310032000 2 41600 7150 53200 11700 25200 3 34100 7320 51400 11900 31000 avg37767 7677 54600 12233 29400 avg % 98.39 99.41 97.34 98.52 96.82reduction Day 0 Low Level Control 1 24,100 12,700 36,200 10,700 12,100 220,300 15,200 28,400 11,400 10,600 3 18,300 14,700 31,000 10,100 10,200avg 20,900 14,200 31,867 10,733 10,967 Composition of the presentinvention 1 126 530 592 131 320 2 328 450 532 117 252 3 276 662 514 119310 avg 243 547 546 122 294 avg % 98.84 96.15 98.29 98.86 97.32reduction Day 1 High Level Control 1 2,150,000 1,370,000 2,840,000875,000 657,000 2 2,310,000 1,290,000 2,720,000 732,000 542,000 31,820,000 1,520,000 2,430,000 804,000 743,000 avg 2,093,333 1,393,3332,663,333 803,667 647,333 Composition of the present invention 1 295005780 50400 15200 22500 2 34200 6320 62500 18300 26900 3 25100 7070 5030012600 19400 avg 29600 6390 54400 15367 22933 avg % 98.59 99.54 97.9698.09 96.46 reduction Day 1 Low Level Control 1 18,300 13,500 33,70011,800 9,600 2 19,700 14,700 32,900 12,600 7,200 3 16,200 15,900 27,6009,500 10,400 avg 18,067 14,700 31,400 11,300 9,067 Composition of thepresent invention 1 333 576 322 108 156 2 249 423 572 85 182 3 385 486287 128 295 avg 322 495 394 107 211 avg % 98.22 96.63 98.75 99.05 97.67reduction Day 2 High Level Control 1 2,830,000 1,720,000 2,790,0001,020,000 594,000 2 3,140,000 1,420,000 3,040,000 970,000 627,000 32,350,000 1,960,000 2,560,000 1,110,000 757,000 avg 2,73,333 1,700,0002,796,667 1,033,333 659,333 Composition of the present invention 1 2560015600 43200 23100 11800 2 22000 17400 50200 19300 15600 3 27200 1820051500 20700 18200 avg 24933 17067 48300 21033 15200 avg % 99.10 99.0098.27 97.96 97.69 reduction Day 2 Low Level Control 1 16,100 15,60028,200 14,700 7,200 2 18,800 18,300 31,600 13,300 9,400 3 15,600 14,70027,200 16,200 8,800 avg 16,833 16,200 29,000 14,733 8,467 Composition ofthe present invention 1 293 486 336 87 122 2 268 527 295 152 176 3 367445 313 98 198 avg 309 486 315 112 165 avg % 98.16 97.00 98.91 99.2498.05 reduction Day 4 High Level Control 1 3,950,000 1,820,000 2,790,0001,010,000 702,000 2 3,320,000 2,230,000 3,130,000 1,050,000 657,000 32,760,000 2,470,000 2,980,000 1,080,000 602,000 avg 3,343,333 2,173,3332,966,667 1,046,667 653,667 Composition of the present invention 1 2080018800 44700 28000 14100 2 22900 15600 38900 17200 10400 3 23500 1270040300 13100 6500 avg 22400 15700 41300 19433 10333 avg % 99.33 99.2898.61 98.14 98.42 reduction Day 4 Low Level Control 1 21,300 18,90026,000 19,400 10,400 2 20,700 13,800 29,600 20,300 8,300 3 18,200 17,20036,100 22,600 7,800 avg 20,067 16,633 30,567 20,767 8,833 Composition ofthe present invention 1 156 336 170 101 113 2 453 367 226 75 124 3 245408 256 83 206 avg 285 370 217 86 148 avg % 98.58 97.77 99.29 99.5898.33 reduction Day 7 High Level Control 1 5,640,000 2,070,000 2,990,0001,420,000 814,000 2 4,360,000 3,210,000 4,720,000 1,250,000 727,000 35,250,000 2,670,000 4,230,000 1,320,000 733,000 avg 5,083,333 2,650,0003,980,000 1,330,000 758,000 Composition of the present invention 1 3460012700 33500 13700 10600 2 18200 14300 42600 22400 9600 3 24300 1480032100 20600 12500 avg 25700 13933 36067 18900 10900 avg % 99.49 99.4799.09 98.58 98.56 reduction Day 7 Low Level Control 1 34,800 22,10045,600 28,300 7,100 2 38,200 17,800 38,000 16,500 11,400 3 23,200 21,70042,000 25,700 9,200 avg 32,067 20,533 41,867 23,500 9,233 Composition ofthe present invention 1 220 550 143 156 92 2 180 360 192 62 180 3 300290 243 112 240 avg 233 400 193 110 171 avg % 99.27 98.05 99.54 99.5398.15 reduction Day 0 High Level Control 1 2,760,000 1,300,000 2,760,000867,000 907,000 2 1,950,000 1,420,000 1,140,000 765,000 973,000 32,320,000 1,160,000 2,250,000 843,000 892,000 avg 2,343,333 1,293,3332,050,000 825,000 924,000 Composition of the present invention 1 376008560 59200 13100 32000 2 41600 7150 53200 11700 25200 3 34100 7320 5140011900 31000 avg 37767 7677 54600 12233 29400 avg % 98.39 99.41 97.3498.52 96.82 reduction Day 0 Low Level Control 1 24,100 12,700 36,20010,700 12,100 2 20,300 15,200 28,400 11,400 10,600 3 18,300 14,70031,000 10,100 10,200 avg 20,900 14,200 31,867 10,733 10,967 Compositionof the present invention 1 126 530 592 131 320 2 328 450 532 117 252 3276 662 514 119 310 avg 243 547 546 122 294 avg % 98.84 96.15 98.2998.86 97.32 reduction Day 1 High Level Control 1 2,150,000 1,370,0002,840,000 875,000 657,000 2 2,310,000 1,290,000 2,720,000 732,000542,000 3 1,820,000 1,520,000 2,430,000 804,000 743,000 avg 2,093,3331,393,333 2,663,333 803,667 647,333 Composition of the present invention1 29500 5780 50400 15200 22500 2 34200 6320 62500 18300 26900 3 251007070 50300 12600 19400 avg 29600 6390 54400 15367 22933 avg % 98.5999.54 97.96 98.09 96.46 reduction Day 1 Low Level Control 1 18,30013,500 33,700 11,800 9,600 2 19,700 14,700 32,900 12,600 7,200 3 16,20015,900 27,600 9,500 10,400 avg 18,067 14,700 31,400 11,300 9,067Composition of the present invention 1 333 576 322 108 156 2 249 423 57285 182 3 385 486 287 128 295 avg 322 495 394 107 211 avg % 98.22 96.6398.75 99.05 97.67 reduction Day 2 High Level Control 1 2,830,0001,720,000 2,790,000 1,020,000 594,000 2 3,140,000 1,420,000 3,040,000970,000 627,000 3 2,350,000 1,960,000 2,560,000 1,110,000 757,000 avg2,773,333 1,700,000 2,796,667 1,033,333 659,333 Composition of thepresent invention 1 25600 15600 43200 23100 11800 2 22000 17400 5020019300 15600 3 27200 18200 51500 20700 18200 avg 24933 17067 48300 2103315200 avg % 99.10 99.00 98.27 97.96 97.69 reduction Day 2 Low LevelControl 1 16,100 15,600 28,200 14,700 7,200 2 18,800 18,300 31,60013,300 9,400 3 15,600 14,700 27,200 16,200 8,800 avg 16,833 16,20029,000 14,733 8,467 Composition of the present invention 1 293 486 33687 122 2 268 527 295 152 176 3 367 445 313 98 198 avg 309 486 315 112165 avg % 98.16 97.00 98.91 99.24 98.05 reduction Day 4 High LevelControl 1 3,950,000 1,820,000 2,790,000 1,010,000 702,000 2 3,320,0002,230,000 3,130,000 1,050,000 657,000 3 2,760,000 2,470,000 2,980,0001,080,000 602,000 avg 3,343,333 2,173,333 2,966,667 1,046,667 653,667Composition of the present invention 1 20800 18800 44700 28000 14100 222900 15600 38900 17200 10400 3 23500 12700 40300 13100 6500 avg 2240015700 41300 19433 10333 avg % 99.33 99.28 98.61 98.14 98.42 reductionDay 4 Low Level Control 1 21,300 18,900 26,000 19,400 10,400 2 20,70013,800 29,600 20,300 8,300 3 18,200 17,200 36,100 22,600 7,800 avg20,067 16,633 30,567 20.767 8,833 Composition of the present invention 1156 336 170 101 113 2 453 367 226 75 124 3 245 408 256 83 206 avg 285370 217 86 148 avg % 98.58 97.77 99.29 99.58 98.33 reduction Day 7 HighLevel Control 1 5,640,000 2,070,000 2,990,000 1,420,000 814,000 24,360,000 3,210,000 4,720,000 1,250,000 727,000 3 5,250,000 2,670,0004,230,000 1,320,000 733,000 avg 5,083,333 2,650,000 3,980,000 1,330,000758,000 Composition of the present invention 1 34600 12700 33500 1370010600 2 18200 14300 42600 22400 9600 3 24300 14800 32100 20600 12500 avg25700 13933 36067 18900 10900 avg % 99.49 99.47 99.09 98.58 98.56reduction Day 7 Low Level Control 1 34,800 22,100 45,600 28,300 7,100 238,200 17,800 38,000 16,500 11,400 3 23,200 21,700 42,000 25,700 9,200avg 32,067 20,533 41,867 23,500 9,233 Composition of the presentinvention 1 220 550 143 156 92 2 180 360 192 62 180 3 300 290 243 112240 avg 233 400 193 110 171 avg % 99.27 98.05 99.54 99.53 98.15reduction Day 14 High Level Control 1 6,240,000 2,850,000 4,770,0001,620,000 779,000 2 7,500,000 2,680,000 4,480,000 1,170,000 882,000 36,300,000 3,210,000 3,950,000 1,720,000 823,000 avg 6,680,000 2,913,3334,400,000 1,503,333 828,000 Composition of the present invention 1 226009600 51000 14000 11200 2 28500 8200 28000 12300 8400 3 14600 16700 2210016300 9500 avg 21900 11500 33700 14200 9700 avg % 99.67 99.61 99.2399.06 08.83 reduction Day 14 Low Level Control 1 55,000 28,000 44,10033,100 8,400 2 44,000 23,200 46,200 15,000 12,100 3 52,000 29,000 39,00028,900 7,800 avg 50,333 26,733 43,100 25,667 9,433 Composition of thepresent invention 1 160 330 180 130 110 2 183 180 106 87 75 3 254 300200 65 175 avg 199 270 162 94 120 avg % 99.60 98.99 99.62 99.63 98.73reduction

Example 4

In an examination of Beef and Chicken at Ameritech Laboratories, theanalysis requested was a Microbiology Challenge Study of Listeria and E.Coli.

Two pieces of meat, Beef and Chicken, of Uniform thickness (approx. ½″)were cut into 1 cm squares, immersed in hot water at 185 deg C. for 2minutes, and then put in the refrigerator to cool.

The pieces were divided into 4 sets which were handled in the followingmanner; set 1—no further treatment, Sets 2, 3 & 4 were immersed inListeria or E. Coli cultures to coat the pieces with these organisms.Removed, held at room temperature for 6 hours, and then all 4 sets wererefrigerated overnight.

The following morning, the samples were removed from the refrigerator.Set #4 was treated with “Composition of the present invention” accordingto the usual procedure, following which sets 3 and 4 were washed withwarm tap water.

All sets of both beef and chicken were then analyzed for bacteriacounts.

TABLE 4 Results: #4 % reduction #1 #2 #3 #4 (#4/#2) × 100 Beef-Listeria1 ND 1650000 790000 31600 98.1 2 ND 1470000 720000 11400 99.2 3 ND1870000 970000 21400 98.9 4 ND 1380000 662000 9500 99.3 5 ND 20600001160000 24900 98.8 6 ND 1540000 617000 9900 99.4 Beef-E. Coli 1 ND2700000 670000 19900 99.3 2 ND 2200000 912000 48200 97.8 3 ND 2940000574000 35200 98.8 4 ND 2030000 294000 31300 98.5 5 ND 3020000 72000023100 99.2 6 ND 2570000 454000 12400 99.5 Chicken- Listeria 1 ND 1350000116000 9500 99.3 2 ND 1660000 362000 8700 99.5 3 ND 1920000 268000 1600099.2 4 ND 1560000 253000 19400 98.8 5 ND 1620000 147000 12700 99.2 6 ND1770000 247000 8300 99.5 Chicken- E. Coli 1 ND 2910000 389000 27600 99.12 ND 2470000 520000 27500 98.9 3 ND 3120000 374000 22400 99.3 4 ND3040000 242000 16200 99.5 5 ND 2190000 227000 9500 99.6 6 ND 2570000462000 12000 99.5 * = 100 - ((#4/#2) × 100) ND = Not detected

Example 5

The Composition of the present invention was studied as a SurfaceCleaner for food preparation surfaces.

The purpose of this study was to determine the effectiveness ofComposition of the present invention as a cleaning agent for equipmentand structural surfaces.

The following materials were tested using square, smooth, flat surfaces:aluminum, stainless steel, ceramic tile, glass, porcelain and PVCplastic.

Stock cultures of the following bacteria were prepared: E. Coli,Salmonella typimurium, Listeria Monocytogenes and Staphylococcus Aureus.These cultures were prepared so as to have approximately 1 millionbacteria per milliliter.

The 2 milliliters of each culture was applied to an area 2 inches squareon 9 samples of each surface type. The culture was spread evenly andallowed to dry and then stay overnight.

The nine samples of each surface type were divided into three groups ofthree. One group was used as the control group. The second and thirdgroup were treated with Composition of the present invention by sprayingthe material on the surface until 100 percent of the test area wascovered. One of these sets was allowed to sit for 15 minutes which wasfollowed by a warm water (approximately 45 deg. C.) spray rinse. Thespray rinse was adjusted so as to have a moderate speed and force. Thelast set of samples was treated the same as the second with theexception at the end of the 15 minute waiting period the surface wasscrubbed with moderate force with a brush with moderately stiff bristlesprior to the water rinse.

At the end of the treatments, all three sets of samples were tested forbacteria counts using the swab technique covering the full 2 squareinches.

TABLE 5 Results: E. Coli Salmon. Listeria Staph. Stainless Steel 11240000 1720000 986000 1650000 2 1070000 1310000 1320000 1780000 31480000 1560000 1080000 1220000 avg 1263333 1530000 1128667 1550000 47920 24200 18600 14500 5 4920 7500 1870 24900 6 12180 12100 17400 9720avg 8340 14600 12623 16373 avg % reduction 99.340 99.046 98.882 98.944 736 24 150 104 8 12 103 131 87 9 89 5 22 17 avg 46 44 101 69 avg %reduction 99.996 99.997 99.991 99.996 Aluminum 1 1042000 1560000 11400001820000 2 943000 1720000 1530000 1710000 3 1310000 1840000 10200001920000 avg 1098333 1706667 1230000 1816667 4 13500 10500 8430 12700 52540 35300 58300 11400 6 11060 18900 11200 6340 avg 9033 21567 2597710147 avg % reduction 99.178 98.736 97.888 99.441 7 156 0 11 158 8 8 545 62 9 67 127 37 19 avg 77 60 18 80 avg % reduction 99.993 99.986 99.99999.996 Ceramic Tile 1 1540000 1820000 1190000 1370000 2 1260000 16200001070000 1450000 3 1420000 1320000 921000 1620000 avg 1406667 15866671060333 1480000 4 4920 64500 24500 9760 5 12750 39400 11430 25600 631300 11020 6520 31500 avg 16323 38307 14150 22287 avg % reduction98.840 97.586 98.666 98.494 7 350 17 27 61 8 56 135 91 30 9 16 45 14 87avg 141 66 44 39 avg % reduction 99.990 99.996 99.996 99.997 Glass 11250000 1420000 956000 1690000 2 1430000 1670000 1450000 1570000 31230000 1750000 1130000 1830000 avg 1303333 1613333 1178667 1696667 437800 9700 6650 17900 5 26500 28300 11400 6970 6 19600 16500 33400 12400avg 27967 18167 17150 12423 avg % reduction 97.854 98.874 98.545 99.2687 156 0 11 158 8 8 54 5 62 9 67 127 37 19 avg 77 60 18 80 avg %reduction 99.994 99.996 99.999 99.995 Results: Porcelain 1 13700001360000 1140000 1470000 2 1420000 1310000 1100000 1850000 3 11500001620000 1240000 1620000 avg 1313333 1430000 1160000 1646667 4 2370032400 18200 21300 5 13400 54200 13100 10400 6 10300 15300 7400 8300 avg15800 33967 12900 13333 avg % reduction 99.797 97.625 98.888 99.190 7247 47 75 104 8 102 0 14 87 9 65 23 165 17 avg 138 23 85 69 avg %reduction 99.989 99.998 99.993 99.996 PVC Plastic 1 1570000 1650000945000 1570000 2 1640000 1320000 894000 1430000 3 1420000 17200001160000 1810000 avg 1543333 1563333 999667 1603333 4 7820 23100 1600016700 5 44400 69500 10400 42000 6 21300 13700 4320 32800 avg 24507 3543310240 32800 avg % reduction 98.412 97.733 98.976 97.954 7 76 47 56 95 86 0 106 16 9 34 82 122 7 avg 39 43 95 39 avg % reduction 99.997 99.99799.991 99.998 Based on the above results, the composition of the presentinvention can produce a significant reduction in surface bacteria on thematerials studied.

Example 6

In further tests by Associated Analytical Laboratories, Inc. of NewYork, N.Y. a test was made of a sample of the composition of the presentinvention as an all natural anti-bacterial Marinade to reduce E. Coli &Salmonella by over 95%.

-   -   Batch #C99175-3 21:13—made in Canada

-   Test: verify claimed effectiveness.

-   Reference Procedures: Official Methods of Analysis of A.O.A.C.    International, 16^(th) Ed, A.O.A.C. method 960.09

-   Cultures used for Exposure: Escherichia Coli, ATCC #11229 Salmonella    Cholerasuis, ATCC #98-12

TABLE 6 REPORT OF FINDINGS E. Coli Salmonella INITIAL BACTERIA COUNT/ml5.13 × 10 ninth 4.49 × 10 ninth BACTERIA COUNT/ml, 1.48 × 10 eighth 1.44× 10 eighth after 5 minute exposure % REDUCTION after 5 minute 97.1150%96.7929% exposure CULTURES ALLOWED TO AIR DRY @ 35 DEG C. PRIOR TOREEXAMINATION BACTERIA COUNT/ml after 7 7.54 × 10 seventh 5.94 × 10seventh day exposure % REDUCTION after 7 day 99.1150% 98.6771% exposureNUMBER CONTROL 5.13 × 10 ninth 4.46 × 10 ninth INTERPRETATION: EFFECTIVEEFFECTIVE

Example 7

In another test by Associated Analytical Laboratories, Inc. a sample ofthe composition of the present invention was tested as an all naturalanti-bacterial Marinade said to reduce numbers of pathogenic bacteria:

-   -   Batch #C99175-3 21:13—made in Canada

-   Test: verify claimed effectiveness.

-   Reference Procedures: Official Methods of Analysis of A.O.A.C.    International, 16^(th) Ed, A.O.A.C. method 960.09

-   Cultures used for Exposure: STAPHYLOCOCCUS AUREUS, ATCC 6538    CAMPYLOBACTER, JEJUNI, ATCC 33560

TABLE 7 REPORT OF FINDINGS STAPHYLO- CAMPYLO- COCCUS BACTER INITIALBACTERIA COUNT/ml 5.03 × 10 ninth 3.33 × 10 ninth BACTERIA COUNT/ml,3.33 × 10 eighth 1.08 × 10 ninth after 5 minute exposure % REDUCTIONafter 5 minute 93.3797% 67.5676% exposure CULTURES ALLOWED TO AIR DRY @35 DEG C. PRIOR TO REEXAMINATION BACTERIA COUNT/ml after 7 1.60 × 10ninth 8.87 × 10 eighth day exposure % REDUCTION after 7 day 96.8191%73.3634% exposure NUMBER CONTROL 5.02 × 10 ninth 3.32 × 10 ninthINTERPRETATION: EFFECTIVE @ EFFECTIVE @ >96% >73%

Example 8

In yet another test by Associated Analytical Laboratories, Inc., asample of the composition of the present invention was made as an allnatural anti-bacterial Marinade said to reduce numbers of pathogenicbacteria.

-   -   Batch #C99175-3 21:13—made in Canada

-   Test: verify claimed effectiveness.

-   Reference Procedures: Official Methods of Analysis of A.O.A.C.    International, 16^(th) Ed, A.O.A.C. method 960.09

-   Cultures used for Exposure: CLOSTRIDIUM PERFRINGENS, ATCC 3624    YERSINIA ENTEROCOLITICA, ATCC 55075

TABLE 8 REPORT OF FINDINGS CLOSTRIDIUM YERSINIA INITIAL BACTERIACOUNT/ml 5.26 × 10 ninth 3.61 × 10 ninth BACTERIA COUNT/ml, 5.98 × 10eighth 6.20 × 10 eighth after 5 minute exposure % REDUCTION after 5minute 88.6312% 82.8255% exposure CULTURES ALLOWED TO AIR DRY @ 35 DEGC. PRIOR TO REEXAMINATION BACTERIA COUNT/ml after 7 2.944 × 10 eighth4.09 × 10 eighth day exposure % REDUCTION after 7 day 94.4106% 88.6704%exposure NUMBER CONTROL 5.25 × 10 ninth 3.62 × 10 ninth INTERPRETATION:EFFECTIVE @ EFFECTIVE @ >94% >88%

Example 9

In another example, a test by Associated Anaylitical Laboratoriesstudied Batch #C99175-3 21:13, which was made in Canada to verifyclaimed effectiveness against Listeria Monocytogenes, ATCC 4428 andVibrio Cholerae, ATCC 582.

-   Reference Procedures: Official Methods of Analysis of A.O.A.C.    International, 16^(th) Ed, A.O.A.C. method 960.09-   Cultures used for Exposure: LISTERIA MONOCYTOGENES, ATC 4428 VIBRIO    CHOLERAE, ATCC 582

TABLE 9 REPORT OF FINDINGS LISTERIA VIBRIO INITIAL BACTERIA COUNT/ml1.61 × 10 ninth 3.98 × 10 ninth BACTERIA COUNT/ml, 4.04 × 10 eighth 1.21× 10 ninth after 5 minute exposure % REDUCTION after 5 minute 74.9068%69.5980% exposure CULTURES ALLOWED TO AIR DRY @ 35 DEG C. PRIOR TOREEXAMINATION BACTERIA COUNT/ml after 7 6.82 × 10 seventh 5.35 × 10eighth day exposure % REDUCTION after 7 day 95.7640% 88.5578% exposureNUMBER CONTROL 1.60 × 10 ninth 3.99 × 10 ninth INTERPRETATION: EFFECTIVE@ EFFECTIVE @ >95% >88%

The above results clearly point to the efficacy of the present inventionin reducing the bacteria count of food samples treated therewith. Theresults are properly characterized as consistent and dramatic inreducing bacteria on food to be cooked.

While a preferred embodiment of the invention has been described andshown, it is to be clearly understood that the same is susceptible tonumerous changes and modifications apparent to those skilled in the artwithout departing from the scope of the appended claims.

1. A process for cleaning and disinfecting eviscerated and descaled rawseafood, comprising the steps of: a) providing an eviscerated anddescaled raw seafood sample to be treated; b) immersing said raw seafoodsample in a treatment bath containing a composition comprising anaqueous mixture of about 49.2% by volume of water, about 8% by volume ofa 5% vinegar solution, about 21% of lemon juice, about 21% by volume oflime juice, about 0.4% of salt and about 0.4% of turmeric, for a periodof time sufficient to clean, deodorize and disinfect the raw seafoodsample without adversely affecting the texture thereof, said immersionstep including a period of at least 30 seconds of vigorous agitationbefore removing the seafood sample from the treatment bath; and c)removing the seafood sample from the treatment bath and washing the samewith water.
 2. The process as claimed in claim 1, wherein said rawseafood sample is a fresh fish sample.
 3. The process as claimed inclaim 2, wherein said seafood sample is immersed in said treatment bathfor from 4 to 8 minutes.